Oatmeal cookies with cranberries and chocolate

I wanted oatmeal cookies, but I didn’t want to make banana cookies. And I dislike raisins…

So a bit of poking around in my pantry made me reach for leftover cranberries (from making the cranberry sauce) that I had frozen and a bag of mini chocolate chips. The resulting cookies are a bit crunchy, a bit chewy, with bright burst of cranberry and just a hint of dark chocolate. Craving satisfied ūüôā

Ingredients :
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tea spoon vanilla extract
1 1/2 cup flour
1/2 tea spoon salt
1 tea spoon baking soda
1 tea spoon cinnamon
1/2 tea spoon nutmeg
Seeds of 3 green cardamon pods
3 cups oats
1 cup fresh cranberries
1/2 mini dark chocolate chips


1. Pre-heat the over to 350F.
Combine the dry ingredients (flour, salt, oats, spices, baking soda)

2. In the bowl of a mixer, combine the sugar, brown sugar and butter.

3. Cream together until lighter and fluffy. Then add the eggs one at the time, mixing well between additions.

4. Add the dry ingredients and mix until just combined.

5. Add the chocolate chips and cranberries.

6. Fold into the batter.

7. Spoon unto cookie trays lined with parchment paper.

8. Bake for 12 minutes. They will be very soft coming out of the oven and will firm up as they cool.

9. Allow to cool fully and transfer to a air thigh box.


Molasses Cookies

I’m an awesome big sister (or so I keep telling myself) and made the molasses cookies my little brother had been craving for a month or so. Rustic, sweet, soft molasses cookies. Perfect for dunking in milk or tea or coffee.

2 1/2 cup flour
1 tea spoon baking soda
1 tea spoon baking powder
1/2 tea spoon cinnamon
1/2 tea spoon ginger
scant pinch ground cloves
pinch of salt
1/2 cup non salted butter, room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
2 table spoon milk


1. Pre-heat the oven for 350F. Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, baking powder, spices and salt.

2. Combine the butter, brown sugar and molasses in the bowl of a mixer.

3. Beat until smooth then add the egg. Beat until combined.

4. Add half the flour, mix to combine. Add the milk, mix in and add the rest of the flour until just combined.

5. Portion out (about 1/8 of a cup per cookie) and flatten with the back of a fork.

6. Bake for 15-18 minutes and enjoy.

Crinkle Cookies

Moist and dense but maybe skirting a little close to the overly sweet side. Excellent to satisfy a chocolate craving however.

125g 70% dark chocolate
4 table spoon unsalted butter
1 1/2 cup flour
1/2 cup cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cup mini semi-sweet chocolate chips
1/2 cup icing sugar


1. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

2. In a double boiler, melt the 70% chocolate and butter. Stir to combine.

3. Meanwhile, combine the eggs, sugar and vanilla extract in the bowl of a mixer.

4. Beat the eggs until light and thick.

5. Your chocolate should be melted now. Take off the heat to cool for a minute.

6. Once the chocolate is no longer scalding, pour it into the eggs with the mixer running on low.

7. Add the dry ingredients and stir until just combined.

8. Stir in the mini chocolate chips.
Then stick the whole bowl in the fridge for 2 hours.

9. Once your dough has chilled, pre-heat the oven to 325F. Line a cookie sheet with parchment paper.
Spoon out dough and roll between your palms (aim for roughly golf ball sized). Put the powdered sugar in a shallow bowl and Roll in powdered sugar and roll the dough in it. Roll between your palms again to remove the excess.

10. Bake for 13-14 minutes. They will be very soft and look a bit underdone, this is normal.

Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack. This should be just about enough time to prepare the next batch.

11. Keep in an airtight box (they dry fast). Yields about 30 cookies.

Acorn Cookies

The last cookie that was in my Holiday gift bags. Aren’t the little bags pretty?


This is a variation of the Meringue cookies, made more solid and sturdy by the addition of ground almonds. One recipe makes 24 cookies,

1 cup ground almonds
1 1/4 cup dark chocolate pastilles
3 egg whites
1 table spoon white vinegar
1/4 tea spoon salt
1 cup sugar
1 tea spoon vanilla extract
* optional : almond flakes or ground pistachio for decoration


1. Pre-heat the oven to 250F. Line two baking trays with parchment paper.
In the bowl of a mixer, combine the egg whites, salt and white vinegar.

2. Beat until firm.

3. Stream in the sugar and keep beating until stiff and shiny and shiny.

4. Chop 1/4 cup of chocolate until only small chunks remain.
Add the chocolate, ground almonds and vanilla extract to the eggs and fold to combine.

5. Spoon unto the prepared cookie sheets and put in the oven for 30 minutes.

6. Remove from the oven and allow to cool fully.

7. In a double boiler, melt the remaining cup of chocolate. If you want shinier cookies temper it, but I was on a time crunch so meh.

8. Dip the cookies into the chocolate then allow to set.
If you want, dip the chocolate into almond flakes or ground pistachios to decorate.


Pistachio cookies

Just pictures. Recipe is here : Biscotti al Pistacchio.

The only thing is that I do not roll the cookies in powdered sugar, as I find them quite sweet enough without it.

Thumbprint Cookies

I made these with the Boozy Strawberry Jam I made last summer. The saltiness of the shortbread is offset very nicely by the sweetness of the jam. A nice little taste of summer berries in the cold, grey and snowy winter.

Ingredients :
2 sticks butter, room temperature
2/3 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt


1. Pre-heat the oven to 375F.
Cut the butter into chunks and put in the bowl of a mixer with the sugar.

2. Beat the sugar and butter until light and fluffy.

3. Add the yolks and the vanilla extract.

4. Beat until fully incorporated.

5. Add the flour and salt.

6. Stir together until the dough forms a ball.

7. Remove from the mixer and stick the dough in the fridge for a few minutes. This will help form the cookies and prevent them from spreading too much. Line a baking tray with parchment paper. Form balls of dough about 1 inch in diameter and space them on the sheet. Gently flatten with the palm of your hand.

8. With the handle of a wooden spoon, make a hole in each ball, just be careful not to go straight trough. Then use a 1/4 tea spoon measuring spoon and gently widen the well in the dough.
You can also use your finger or a thimble for this.

9 .Bake for 8 minutes then remove from the oven. If the wells have puffed up, just press them down again. Spoon in the jam.

Then put back in the oven for 4 minutes, until the edges of the cookie are firm and the bottom golden brown.

10. Carefully transfer to a cooling rack. They will be very soft at this point. Allow to cool fully.

Triple Chocolate & Almond cookies

Also known as my “death by chocolate” cookies. Very rich, dense and sweet but not cloying.

One recipe makes for 4 dozen cookies or more, so plan to share them.

2 1/2 cup flour
2 table spoon almond liqueur
3/4 tea spoon baking powder
3/4 tea spoon baking soda
3/4 tea spoon salt
1/2 cup cocoa
1 cup butter (2 sticks)
1 1/2 cup sugar
1/2 cup brown sugar
2 eggs
3 tea spoon vanilla extract
3/4 cup milk chocolate chips
3/4 cup mini semi-sweet chocolate chips
100g of slivered almonds



1. Pour the almonds into a cake mold or on a small cookie sheet.

2. Set the oven to broil and cook the almonds until brown and fragrant. Remove from oven and transfer immediately to a cold bowl. Set aside and allow to cool completely.

3. Pre-heat the oven to 375F.

4. Cut the room temperature butter into chunks and put in the bowl of the mixer (or large mixing bowl)

5. Beat the butter until it is a bit lighter and fluffy. Scrape down the sides of the bowl.

6. Add the eggs one at a time, beating well between each. Add the almond liqueur and the vanilla extract.

7. In a large mixing bowl, combine the flour, sugar, brown sugar, salt, baking powder and baking soda.

8. Add the dry ingredients to the wet ingredients in 4 steps, until everything comes together.

9. In a very large mixing bowl, combine the almonds, chocolate chips and mini chocolate chips.

10. Transfer the dough to this bowl and knead until all the chocolate chips and almonds have been incorporated.

11. Pinch off a bit of the dough (about a large tea spoon to a small table spoon worth) and roll between your hands until smooth. Lay the dough balls on a cookie sheet lined with parchment paper.

12. Bake for 9 minutes. They should barely be firm around the edges. Allow to rest for 30 seconds to a minute once out of the oven to firm the cookies then transfer to a plate or cooling rack.